Spring has yet to come through and bring warmer temperatures.
Not even going to hold my breath on this one either.
As a few weeks ago it was still a marshmallow world.
All very pretty but enough already.
Now we get daily dusting's with most of it melting by the end of the day.
They are promising more Spring-like temps by the end of the week but the weather has a mind of its own. So until it actually happens, its still very much soup weather here at Greenacre.
Italian wedding soup is a family favourite and I wanted to share my easy-peasy way of making it.
First, fill the pot with approximately 10 cups of water
and bring it to a boil.
Then add 6 beef bouillon cubes to make the beef broth.
Unless you already have beef broth made, if you then use 10 cups to fill the pot.
I don't like the taste of the premade or canned beef broth and found the beef bouillon trick online.
Let that simmer as you wash and cut the spinach.
Then bring the beef broth to a simmer and add the spinach.
Next are the meatballs and to make them you will need:
1lb of triple mix meat or you can use just beef. (I find triple mix has a better flavor)
1 small onion chopped finely
1 package of Shake'n' Bake Crispy Italian (instead of breadcrumbs)
1 egg and 2 tablespoons of Parmesan cheese.
1/2 teaspoon of oregano
Mix really well and roll out the balls.
You can make them whatever size you like, for me small is best.
Slowly put the balls into the soup and add 1 1/2 cup of the acini di pepi.
Please do not substitute these little pasta balls for something else because it truly is not the same.
They are the Juliet to the Romeo meatballs.
Let them simmer for about half an hour on medium-low heat while gently stirring occasionally.
After plating the soup, sprinkle some Parmesan cheese on top for the finishing touch.
My Nonna always liked to add a beaten egg into the soup for extra flavor but that is optional.
This really hit the spot today as I stared at the snow coming down.
While thinking...BASTA YA!
Enough already with this snow and cold.
Come on SPRING!!!!
Hurry the hell up.
Ingredients:
10 cups of beeth broth
or 6 beef bouillon cubes and 10 cups of water
1 lb of chopped spinach
1 1/2 cup of the acini di pepi
1lb of beef or triple mix ground meat
1 egg
1 package of Crispy Italian Shake 'n' Bake
1 small onion
1/2 teaspoon of oregano
2 tablespoons of parmesan cheese
one beaten egg and parmesan cheese to finish top off the soup.
